I am up to my ears with appointments and other events this week. But I will probably make them next week. One thing I will change for my own preference is that I will use lemon extract instead of vanilla. It just enhances the lemon flavor. I have done that in several other lemon recipes.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"

Vanilla really cuts the tartness of the lemon flavor. I'd go with lemon extract too. I really like the tartness.

I always use the lemon extract for a lemon recipe. It really brings out the lemon flavor. I made a scratch lemon pudding once using the lemon extract, and it was a huge hit. I should have doubled the recipe because my kids were fighting over it. Who was going to scrape out the pan and get the last drop. I got it and that ended the fighting.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"

Lemon ThinsAddie[SIZE="2"]This recipe is from the Senior Magazine we receive each month in Boston. It was provided my Melissa Carlson, MS, RD
I have changed the way the directions were written and even the way she wrote the ingredients. So I believe I have not violated any copyright laws.
[CENTER][B][U]Lemon Thins[/U][/B][/CENTER]
Preheat oven to 350ºF.
Coat two baking sheets with cooking spray or use parchment paper
[B][U]Ingredients:[/U][/B]
1¼ cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1½ tsp. baking powder
¼ tsp. salt
3/4 cup of sugar, divided
2 tbs. butter, softened
2 tbs. canola oil
1 large egg white
1½ tsp. freshly grated lemon zest
1 tsp. vanilla extract
3 tbs. lemon juice
[B][U]Directions[/U][/B]
1. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat in ½ cup of sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in gently with a rubber spatula just until combined.
2. Drop the dough by a teaspoonful, two inches apart and place onto the prepared baking sheets. Place the remaining ¼ cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray. Dip the glass into the sugar. Flatten the cookie dough with the glass into 2½ inch circles, dipping the glass into the sugar each time.
3. Bake the cookies until they are just starting to brown around the edges. Approximately eight to ten minutes. Transfer to a flat surface (not a rack) to crisp.
Makes 2½ dozen cookies
Calories 60 per cookie[/SIZE]3 stars
1 reviews